Thai Prawn & Mango Salad

Thai Prawn & Mango Salad
Thai Prawn & Mango Salad

This is a great dish to know because it can be thrown together in advance to produce as a main, starter or picnic accompaniment. It looks impressive, and tastes great but actually requires vey little culinary skill!!

Top tip: If you’re not a big spice fan, then use a green chilli, or add a teaspoon of sugar to the dressing to take the heat out.

Makes a salad bowl-full.


King Prawns (cooked & peeled) – 150-200g
Sweet Chilli Sauce – 75ml
Mango – 1
Mange Tout – 1 handful
Baby Sweetcorn – 1 handful
Cherry Tomatoes – 1 handful
Fresh Noodles (medium egg) – 1 packet
Fresh Coriander – 1 handful

For the dressing:

Fish Sauce – 1 tsp
Lime – 1
Small Red Chilli – 1
Fresh Ginger – 2cm nubbin

1. Cover the king prawns in the sweet chilli sauce, and grill under a medium heat for 8-12 minutes until covered in a sticky glaze.

2. Meanwhile, slice the baby sweetcorns in half from tip to base. Halve the cherry tomatoes, and slice the mango into thin slithers. Roughy chop the coriander. Finely chop the chilli, making sure to discard the seeds.

3. Now prepare the dressing: mix together the juice of one lime, the fish sauce and the chilli, and then grate in the ginger.

4. In a salad bowl toss together the noodles, prawns, vegetables and coriander. Stir the dressing through.


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